Instructions

If using dried beans for this soup, soak them overnight in one quart water, drain them, and rinse them well. Boil the soaked beans in one quart of water for approximately 50 minutes (or 4-5 minutes in a pressure cooker) until just tender.

In a large Dutch oven or stock pot set on a medium-heat burner, sauté the onions in olive oil for two minutes until wilted.

Stir in the garlic and sauté for an additional two minutes. Stir in and sauté for an additional minute the ham, sausage, sweet paprika, smoked paprika, and crushed red pepper.